Put the milk in a saucepan with the rice and a pinch of salt and bring to the boil. Reduce the heat to a simmer and cook the rice for 30-40 minutes, stirring every now and then and topping up with more milk as necessary, making sure that it never gets dry. Depending on what type of rice you use, cooking times may vary.

During the last 5 minutes stir in the almond extract, cardamom and sweetener, tasting to see if you need more of anything.

Serve immediately in bowls and top with the fruit, a drizzle of pomegranate molasses, mint and nuts.

I don’t really understand the health risks of reheating rice, but I have stored leftovers of this in the fridge and reheated it the next day in a saucepan with a splash of milk and it was fine, though it’s probably best to not reheat it more than once. Otherwise, I quite like it cold, if that floats your boat.